Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
Now in its 21st year, this iconic restaurant is still serving up delicious dishes. The menu changes seasonally but under the watchful eye of chef Fredi Schaub, the consistency of the premium ingredients and their preparation remains the same.
Rating : 18/20
Linger in the comfy bar for an aperitif or a toothsome sashimi, oyster or dim sum snack before entering the restaurant. For a soup option an absolute essential is the house parmesan cream soup, each velvety spoonful further enhanced by the addition of parma ham. Pan-fried foie gras is also sensational, seared to a burnished glaze and served with sauteed cabbage, apples and a balsamic emulsion. For a main courses try slow-braised veal cheeks in port wine sauce. It is luscious and tender. Fish enthusiasts should plump for Chilean snow fish in saffron sauce. Also recommended is the divine 36-hour slow-cooked pork neck on apples and dry prunes in a balsamic sauce accompanied by a basket of crunchy roast potatoes. Australian angus steaks also come highly commended. Finish with the amazing Campari ice souffle with orange ragout or chocolate souffle served with a passion fruit sauce and ice cream.
Rating : 36/40
The signature cocktails are worth trying while the walk-in wine cellar contains a magnificent assemblage of meticulously selected labels from the world’s best wine makers.
Rating : 19/20
Rating : 18/20